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Walnut Pumpkin Pie

Jill Rainville

Pastry for 9” single pie crust
2 large eggs
15 ounces solid-pack pumpkin
1/2 cup Amber Rich maple syrup
1/4 cup Indian sugar
1/4 cup heavy whipping cream
1 tsp cinnamon
1/2 tsp nutmeg

Topping: 2 large eggs lightly beaten
1 cup chopped walnuts
1/2 cup Indian sugar
1/2 cup Amber Rich maple syrup
Whipped topping, optional

- Line 9” pie plate with pastry, trim and flute edges.
- In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon, and nutmeg until smooth: pour into pastry.
- For the topping, in a large bowl, combine the eggs, walnuts, sugar and syrup: spoon over the top.
- Bake 425 for 15 minutes.
- Reduce heat to 350 and bake 40-45 minutes longer or until crust is golden brown and top of pie is set.
- Cool on a wire rack for 1 hour.
- Refrigerate overnight, serve with whipped topping.